Crock Pot or Slow Cooker Lamb Recipe
Calories: 24
Adjust Servings Here: 6 servings
Description
Slow cooking lamb in a slow cooker or crock pot is the best thing you can do to red meat, especially if you can just add everything to the pot and cook. This slow cooker lamb will give tender, juicy, fork-tender meat in just 4 hours with a rich, creamy sauce that works a treat over steamed rice or crusty bread.
Ingredients
- 2 lbs (1 kg) Lamb cut into cubes
- 2 tbsp Olive oil
- 1 med Onion finely chopped or 2 tbsp onion flakes
- 2 large Garlic cloves peeled and sliced
- 10 large Garlic cloves whole skin-on (optional)
- 2 sprig Fresh rosemary or ½ tsp dried
- 2 sprig Fresh Thyme or ½ tsp dried
- ½ tsp Salt to taste
- ½ tsp (½) Black pepper powder to taste
Liquid marinade
- 1 cup (250 ml) Broth or stock veg, chicken, or beef
- 2 tbsp Ketchup or tomato paste
- 1 tbsp Mustard paste dijon or grainy
- 1 tbsp Soy sauce for color (optional)
- 2 tbsp Brown sugar or honey
- 1 tbsp Hot paprika smoked or sweet paprika
- 3 large Bay leaves
Slurry
- 1 tbsp Cornstarch as thicker
- ¼ cup (60 ml) Water
Instructions
- Wet ingredients - Combine all the ingredients for the liquid marinade in a bowl or measuring cup. Set aside Pro tip - Use a whisk to ensure you have no lumps from the tomato or honey.1 cup Broth or stock, 2 tbsp Ketchup, 1 tbsp Mustard paste, 1 tbsp Soy sauce, 2 tbsp Brown sugar, 1 tbsp Hot paprika
- Combine - Add all the remaining ingredients in the slow cooker or crockpot except the cornstarch. Pour the liquid marinade over and combine well. Make sure the meat is tucked under the liquid marinade. Pro tip - Add the oil, onions, and garlic (slices and whole). Followed by the lamb, salt, and pepper. Layering will ensure even distribution.2 lbs Lamb, 2 tbsp Olive oil, 1 med Onion, 2 large Garlic cloves , 10 large Garlic cloves , 3 large Bay leaves, 2 sprig Fresh rosemary , 2 sprig Fresh Thyme, 1/2 tsp Salt, 1/2 tsp Black pepper powder
- Slow cook - Cover the slow cooker with its lid. Cook on low for 6 hours or on high for 4 hours or until the meat is fork-tender
- Thicken - Once the meat is fork-tender, combine the cornstarch with a bit of water to create a slurry – add it to the slow cooker – stir well. Continue to cook for 30 minutes on low or 15 minutes on high.Pro tip - Adding the starch now will ensure the sauce thickens nicely.1 tbsp Cornstarch
- Serve - Garnish with chopped parsley before serving. Pro tip - Discard the leaves from the thyme and bay leaves before servings.
- Enjoy!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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